First add beetroot and water to a separator
Pressure cook for 5 whistles and do natural pressure release
Grind into fine mixture and keep it aside
Add ghee to a wide heavy bottomed pan and turn on stove to medium flame
When ghee turns hot add cashews and saute till they turn golden brown
Add ground beetroot and give a quick mix
Furthermore add water; mix well and boil for 10 mins
Add sugar; mix well and boil for 4 mins
furthermore add corn flour and give a quick mix
Finally add cardamom powder; mix well and cook 3-4 mins till pachadi turns glossy and comes together